1-Bowl Vegan Coffee Cake (GF, Oil-Free)

Name: 1-Bowl Vegan Coffee Cake (GF, Oil-Free)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10 (Slices)
Ingredients: 1/4 cup coconut sugar; 1/4 cup gluten-free all purpose flour; 3 Tbsp Chopped Pecans; 2 tsp coconut oil; 1 tsp maple syrup; 3/4 cup unsweetened dairy-free milk; 1 ½ tsp apple cider vinegar; 1/3 cup unsweetened applesauce; 1/3 cup maple syrup; 1 tsp pure vanilla extract; 3 cups almond flour; 1 cup Potato Starch; 1/4 cup arrowroot starch or cornstarch; 1/2 cup coconut sugar; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 3 Tbsp coconut sugar; Vanilla Dairy-Free Yogurt; Coconut whipped cream; Powdered Sugar Glaze

User Reviews

4.8

204 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
10 (Slices)
Calories
342 kcal
Course
Dessert
Cuisine
Vegan

1-Bowl Vegan Coffee Cake (GF, Oil-Free)

Valerie Marks

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Fluffy, tender coffee cake with a perfect crumb that’s easy to make (1 bowl!), naturally sweetened, vegan, and gluten-free. Laced with cinnamon sugar and topped with cinnamon pecan crumble!

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Ingredients

Servings

CRUMBLE TOPPING

1/4 cup coconut sugar
1/4 cup gluten-free all purpose flour
3 Tbsp Chopped Pecans
2 tsp coconut oil (scoopable, not melted // if oil-free just sub more maple syrup or a little nut butter)
1 tsp maple syrup

WET INGREDIENTS

3/4 cup unsweetened dairy-free milk (we used almond milk // coconut, oat, or rice should also work)
1 ½ tsp apple cider vinegar (or lemon juice)
1/3 cup unsweetened applesauce (or sub plain dairy-free yogurt for richer cake // for yogurt we prefer Culina)
1/3 cup maple syrup (or agave nectar)
1 tsp pure vanilla extract

DRY INGREDIENTS

3 cups almond flour (not meal // we prefer Wellbee's brand)
1 cup Potato Starch (not flour)
1/4 cup arrowroot starch or cornstarch
1/2 cup coconut sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1/4 tsp salt (optional)

CINNAMON SWIRL

1 tsp ground cinnamon
3 Tbsp coconut sugar

FOR SERVING optional

Vanilla Dairy-Free Yogurt (we like Culina)
Coconut whipped cream
Powdered Sugar Glaze (recipe in notes)

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Instructions

Preheat oven to 350 degrees F (176 C) and lightly grease one 9-inch round springform pan or two 6-inch round cake pans (as the original recipe is written). You may also be able to bake in a 9x13 dish, but the cake won’t be as tall. Dust greased pan(s) with a little gluten-free flour and shake out excess. Set aside.
CRUMBLE TOPPING: To a large mixing bowl add the coconut sugar, gluten-free all purpose flour, chopped pecans, coconut oil, and maple syrup and stir to combine. It should be the texture of wet sand (a little gritty, a little clumpy). If too wet, add some more gluten-free flour. If too dry, add a bit more maple syrup. Transfer to a small dish and set aside.
LIQUID INGREDIENTS: In a liquid measuring cup, measure out dairy-free milk and add vinegar, applesauce (or yogurt for more rich, moist cake), maple syrup, and vanilla. Whisk/stir to combine. Set aside.
DRY INGREDIENTS: To the large mixing bowl from earlier, add almond flour, potato starch, arrowroot or corn starch, coconut sugar, baking powder, baking soda, and salt (optional) and whisk to combine.
Add wet ingredients to the dry ingredients and stir with a wooden spoon until well incorporated and no large lumps remain. The batter should be semi-thick but pourable. Add more almond flour if too wet or dairy-free milk if too thick.
Add half of the batter to your prepared pan and gently shake to spread. Then add the cinnamon swirl layer (coconut sugar and ground cinnamon) in an even layer.
Top with remaining cake batter and spread into an even layer with a spoon. Top evenly with crumble topping.
Bake on center rack for ~40 minutes for a 9-inch spring form, 30-35 minutes for 2 6-inch round cake pans, or 35-40 minutes for a 9x13 dish. You’ll know it’s done when a toothpick inserted into the center comes out clean and the edges and surface are golden brown.
Let cool completely in the pan before serving (if using a springform pan, cool for 15 minutes with the ring on, then remove the ring and allow to cool on a cooling rack). Serve as is or with vanilla dairy-free yogurt, coconut whipped cream and berries, or a powdered sugar glaze (recipe in notes).
Store cake covered at room temperature for 2-3 days.

Notes

*For optional glaze combine 1 cup (112 g) sifted organic powdered sugar, 1/2 tsp vanilla extract, and 1-2 Tbsp (15-30 ml) dairy-free milk of choice in a mixing bowl and whisk into a pourable glaze. If too thick, add more dairy-free milk. If too thin, add more powdered sugar. Drizzle over cake once cooled. *Nutrition information is a rough estimate calculated with fortified almond milk and arrowroot starch and without optional ingredients.

Nutrition Information

Show Details

Serving 1slice Calories 342 (17%) Carbohydrates 44.5g (15%) Protein 7.1g (14%) Fat 17.1g (26%) Saturated Fat 1.3g (7%) Polyunsaturated Fat 4.11g Monounsaturated Fat 10.83g Trans Fat 0g Cholesterol 0mg (0%) Sodium 280mg (12%) Potassium 297mg (8%) Fiber 4g (16%) Sugar 21.9g (44%) Vitamin A 4.67IU (0%) Vitamin C 0.09mg (0%) Calcium 172.54mg (17%) Iron 1.32mg (7%)

Nutrition Facts

Serving: 10(Slices)

Amount Per Serving

Calories 342 kcal

% Daily Value*

Serving	1slice
Calories	342	17%
Carbohydrates	44.5g	15%
Protein	7.1g	14%
Fat	17.1g	26%
Saturated Fat	1.3g	7%
Polyunsaturated Fat	4.11g	24%
Monounsaturated Fat	10.83g	54%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	280mg	12%
Potassium	297mg	6%
Fiber	4g	16%
Sugar	21.9g	44%
Vitamin A	4.67IU	0%
Vitamin C	0.09mg	0%
Calcium	172.54mg	17%
Iron	1.32mg	7%